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Before you jump to Vietnamese Sour Clam Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to vietnamese sour clam soup recipe. To make vietnamese sour clam soup you only need 8 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Vietnamese Sour Clam Soup:
- Prepare clams
- Take bowl water
- Get soup base
- Use tomatoes
- Prepare pineapple
- Prepare slices pickled pig's ear
- Prepare stalks green onion
- Use Vietnamese laksa (Rau răm) and rice paddy herb (rau ngổ) if available. If not, coriander is fine.
Instructions to make Vietnamese Sour Clam Soup:
- Soak and clean the clams then boil them with 1 1/2 bowls of water until bubbling and the clams’ shells are open.
- When the clams are cooked through, pour them into a strainer.
- Drain the boiled water into a bowl.
- Pick out the cooked clams and set aside.
- Slice the tomatoes into wedges.
- Slice the pineapple into 0.5 cm pieces.
- Wash the green onion and cut it into 2 cm-long pieces. Rinse the laksa leaves and rice paddy herbs then chop them into small pieces.
- Stir-fry the clams until lightly cooked to absorb the spices with soup base.
- Add and lightly fry the tomatoes and pineapples.
- Add the boiled clam liquid, pickled pig’s ears, and bring to a boil. Adjust seasoning if needed.
- When the soup boils, add spring onions, laksa leaves, rice paddy herbs and turn off the heat.
- This sweet and sour clam soup is excellent with rice!
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